Kale and Almond Pesto – Jamie’s Italian Olive Oil Buyer’s Guide

This superfood whole some kale pesto is simple with easy pantry staple ingredients except for Hemp seeds! With a dash of spices and Olive oil is a versatile dish which need not have to use just as pesto, but as a dip, spread, and in any other way you like to have it! And you have easy to understand guide on how to use your Olive oil by Jamie’s Italian !!

We all love food, don’t we? When I go to the supermarkets I started noticing that we have hundreds of choices when it comes to buying food or ingredients right? After moving here being a vegetarian I started reading labels which I never did before! As I wanted to be sure whatever I was buying it. We also never ever bought ready made food which was not so popular in Indian then. we use different kinds of oils in India which usually is to that state we come from isn’t it interesting?

Kale famed as superfood belongs to the cruciferous family. This is high in fiber (1 cup has 2.6grms), high in Iron, high in calcium, Fat-free, keeps cholesterol in check and rich in omega 3, Vitamin A, K and C. Did you know that even though it is good for health? I read somewhere in Google search that it is not good for everybody. You must also read about how it is best to eat it raw or cooked or steamed!
Let’s make this superfood pesto then…..

Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry.

Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.

Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.

4. Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.

5. In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.

6. You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it. Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.
7. Taste and check if you need more salt and spice. As some Kale may have a bitter taste. Adjust accordingly.

Disclaimer: This Post is in collaboration with Jamie’s Italian, I am a big fan of Jamie Oliver. I have been compensated for a small fee and the opinions are my own.

Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide

Print Recipe

Kale is categorised as one of the super foods for its high Nutritional value! Make this pesto with Kale for a super delicious creamy and rich in nutrient as an accompaniment

Prep Time

20minutes

Cook Time

10minutes

Prep Time

20minutes

Cook Time

10minutes

Kale and Almond Pesto - Jamie's Italian Olive Oil Buyer's Guide

Print Recipe

Kale is categorised as one of the super foods for its high Nutritional value! Make this pesto with Kale for a super delicious creamy and rich in nutrient as an accompaniment

Take just the leaves of kale, do not use the stem as they will be very chewy, wash well and pat them dry

Take fresh herbs of your choice I have used Basil, Parsley, Oregano. Wash and clean the herbs pat them dry.

Use a stove top or a grill and roast red pepper and Garlic, peel the skin off and keep it aside.

Toasted and cooled Almonds and Hemp seeds for few minutes this just helps in releasing the oil and enhances the flavour.

In a food processor combine Almonds, Hemp seeds, olives, garlic, mixed herbs, chilli flakes, roasted red pepper, salt, Kale start processing the machine. With the machine running slowly drizzle olive oil into the processor until the mixture is well blended but still has some texture pausing to scrape down the side so everything is well combined.

You can add parmesan if you like a creamier texture or you can completely omit it. I haven’t added it. Only thing is you need to find out if the Parmesan is a vegetarian as Parmesan contains rennet.

Taste and check if you need more salt and spice. As some Kale may have a bitter taste. Adjust accordingly

Recipe Notes

Superfood Kale Pesto - Jamie's Italian Buyer's guide

NOTES:
You can use different nuts such as walnut, cashew (my favourite and creamier!), Pine nuts (my daughter’s favourite), you can use Brazil nuts (buttery) and Macadamia nuts they are creamier too wouldn’t think of Pistachios though 😊!
You can add more olive oil to thin it down and also helps in preserving pesto. If you are using it in pasta you can even thin it down with a dash of cooked pasta water too. Store it in air tight container in the refrigerator covered for up to a week. I suppose you can also freeze pesto in Ice cube trays. Once frozen transfer them to freezer bags and use them as needed but don’t forget to thaw it.

FOR VEGAN VERSION: Use Nutritional yeast instead of Parmesan cheese or completely omit it.FOR NUT FREE VERSION: You seeds of Sunflower, Linseed, Pumpkin seeds, or any other seeds instead of nuts. But use it in less quantity otherwise it might dominate the taste of pesto.

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Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog.
An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…

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Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog. An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…